Hearty Breakfast Egg Bake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs. bulk pork sausage - don't use too much
3 c. frozen *shredded* hash brown potatoes, thawed and squeezed dry
2 c. shredded cheddar cheese
8 eggs
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted. Or cream of celery.
3/4 c. evaporated milk
* can use Southern Style (squares/cubed) hash browns if unable to get shredded style. Shredded works best but southern style will work as long as it's totally thawed and squeezed dry.
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Directions: |
Directions:Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain and pat dry. Transfer to a greased 13" x 19" x 2 baking pan. Sprinkle with hash browns and cheese. In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350º for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
**NOTE - You can also throw all the ingredients together to bake instead of layering. |
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Personal
Notes: |
Personal
Notes: Can add thawed frozen spinach. Floats to the top though.
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